About Collards and Other Greens Recipe

Vegetable

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Ingredients:

Availability: Year round, especially summer and fall.
What to Look For: Crisp, green leaves without blemishes or discoloration.
Uses: As a vegetable accompaniment, especially good with ham or pork chops.
Amount: One pound serves two.
Beet greens, kale, turnip and mustard greens may all be cooked in the same fashion as collards. In fact, these greens often taste better in combination, cooked with a ham bone. If the stems are thick, remove them and cook them seperately.

Directions:

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
About Collards and Other Greens


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